1 Bowl Vegan Pistachio Sheet Cake

Posted by in 1 Bowl Concepts, Cakes, Cooking, Desserts, Easter, Valentine's Day | 17 comments

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Friday!

 

 

 

 

 

On the weekends I love to do a dessert concept, and right now I’m all about the sheet cake! Gone are the days where you have to get fancy with icing and layer cakes. You can easily create an effortless sheet cake with half the time + effort and have get an amazing cake, so I’m hooked! With it being National Pistachio Day, I knew I had to share one of my all time favorite sheet cake creations, the Pistachio Cake!

 

Believe it or not there are not a ton of recipes for this concept. The majority are made with boxed pudding and or food coloring. However, I knew you could make a fab pistachio cake without all of that, and the new vegan Pistachio Sheet Cake was born! ..

 

 

 

 

 

What’s great about this cake, is everything! It’s quick, easy, affordable, requires no eggs, no milk, minimal oil, features spinach, no food coloring, it’s buttery soft, perfect for any season, requires one bowl, has a gorgeous hue, is packed with pistachios and is just so good!

 

 

If you’re all about everything pistachio or just effortless vegan desserts, you have to try this new vegan Pistachio Sheet Cake!! 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great

 

 

 

Easy

Minimal ingredients

Features spinach

Gorgeous color 

Smells like heaven

Affordable

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Pistachio Sheet Cake


  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-8 slices 1x

Ingredients

Scale

Cake

Icing:


Instructions

  1. Preheat oven to 350 degrees.
  2. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish.
  3. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
  4. In a blender combine the spinach and water. Remove whatever is in excess of one cup.
  5. Pour spinach water over the entire thing and mix until smooth. Fold in the chopped pistachios.
  6. Bake on the middle rack of the oven at 350 degrees for 25-35 minutes or until browned on the edges and when you push in it bounces back.
  7. In the bowl of a standing mixer combine icing, extract and natural green food dye or matcha. Blend until smooth and you achieve a consistent color. Ice the cooled cake and enjoy!

Nutrition

  • Serving Size: 1

 

 

 

 

 

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17 Comments

  1. Is the spinach just for color or is there a flavor or texture…? I realize green = pistachio in ice cream, but otherwise. .?

    • The spinach was added as most recipes typically call for food coloring and or pistachio pudding packets. Since both of those are a big NO for vegan recipes I chose spinach! It doesn’t alter the texture or flavor, but adds color and nutrients!

  2. I made this cake yesterday, and it tasted amazing. I will be making it many more times. Thank you so much for this recipe!

    • Awe, yay! I really fell in love with the concept and it still remains to be one of my faves after nearly 300 recipes!

  3. This cake looks amazing! I’m going to try tomorrow but was wondering if I could use a plant milk instead of water? Have you ever tried that?

    • Hi Constance! You absolutely can use almond milk instead of water.The idea is just to convey you can skip it and use water if needed.

  4. Can this be made gluten free and how would I modify that?

  5. I’m sure you can’t mention brand names, but by “ready-made” frosting, did you mean just use one of the shelf-stable ones like Duncan Hines, etc? Yours looks so fluffy as if from scratch!

    • I used a vegan ready made icing. I don’t believe DH is vegan.

  6. Are there nutritional facts available?

    • Hi Melissa, I don’t feature them anymore as I’ve found the values to be incorrect at times.

  7. I am sure these are raw pistachios, but just to confirm ….. raw pistachios, not dry roasted unsalted? Thanks

  8. Hi. This looks amazing and I would love to try it but must check the nutritional values. I can’t seem to access this. Can you help? Thank you. Love your site.

    • Hi Shar! We don’t currently feature nutrition values with recipes as results always vary leading to inaccuracies.

  9. This looks incredible. Would Apple Cider Vinegar or Lemon Juice be an acceptable replacement for the white vinegar?

    • Hi Jo! I believe those could also work. Vinegar is just stronger than lemon juice, so perhaps apple cider vinegar would be better?

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